Shrimp Scampi with Fresh Pasta

Ingredients

• 2 cups (250g) 00 flour or all-purpose flour
• 3 large eggs
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt
• Semolina flour, for dusting
• 1 1/2 lbs large shrimp (16-20 count), peeled and deveined
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 6 cloves garlic, thinly sliced
• 3/4 cup dry white wine
• 4 tablespoons cold unsalted butter, cut into cubes
• 1 lemon, zested and juiced
• 1/3 cup fresh parsley, chopped
• Black pepper, freshly ground

Method

1. Mound the flour on a work surface and make a wide well in the center. Crack in the eggs, add the olive oil and salt, and beat the eggs with a fork, pulling flour in from the inner wall a little at a time until a shaggy dough forms.
2. Knead 8 to 10 minutes until the dough is smooth, elastic, and springs back when you press it. Wrap it tightly and rest 30 minutes at room temperature. The rest is not optional — gluten has to relax or the dough will fight you at the roller and snap back every time.
3. Cut the dough into 4 pieces and keep three wrapped. Roll the first through a pasta machine on the widest setting, fold it in thirds and roll it again twice, then step the setting down one notch at a time to about 1/16 inch — setting 6 on most machines.
4. Cut the sheets into fettuccine, toss with semolina, and nest them loosely on a tray. Repeat with the rest.
5. Bring a large pot of water to a rolling boil and salt it heavily. It should taste like seawater; that is your only chance to season the pasta itself.
6. Pat the shrimp completely dry and season with the salt and red pepper flakes.
7. Heat 2 tablespoons of the olive oil in a large skillet over medium-high until shimmering. Add the shrimp in a single layer and cook 60 to 90 seconds per side, until just pink and opaque at the edges. Pull them to a plate. They are not done — they will finish in the sauce, and overcooked shrimp is the one mistake this dish cannot recover from.
8. Lower the heat to medium, add the remaining tablespoon of oil and the sliced garlic, and cook 1 to 2 minutes, stirring, until fragrant and barely pale gold. Do not let it go brown. Burnt garlic turns the whole pan bitter and there is no fixing it.
9. Pour in the wine, scrape the bottom of the pan, and simmer until reduced by about half, 3 to 4 minutes.
10. Drop the pasta into the boiling water. Fresh pasta cooks in 2 to 3 minutes — stay at the pot. Scoop out 1 cup of the cooking water before you drain.
11. Lower the heat under the skillet and whisk in the cold butter a cube at a time until the sauce turns glossy. Stir in the lemon zest and juice.
12. Add the drained pasta and the shrimp to the skillet with 1/4 cup of the pasta water. Toss hard over low heat for 30 to 60 seconds. That starchy water plus the motion is what binds sauce to noodle — it is the step that separates a sauced pasta from a wet one. Add more water a splash at a time until it coats.
13. Stir in the parsley and plenty of black pepper, taste for salt, and serve immediately.